Decorative Rice Mold
Welcome the freshness of spring with this bouquet-topped savory rice mold.
Makes 10 to 12 servings
|2||tablespoons butter or margarine|
|1/2||cup chopped onion|
|2||cups uncooked long-grain white rice|
|4||cups chicken broth|
|1||tablespoon dried parsley flakes|
|2||teaspoons dried basil|
|1||teaspoon dried oregano leaves|
|1/2||teaspoon ground turmeric|
|1/2||teaspoon black pepper|
|5||or 6 green onion tops, blanched*|
|1||large carrot, peeled, diagonally sliced and blanched*|
|1||large radish, thinly sliced|
|1/2||cup (2 ounces) grated Parmesan cheese|
*To blanch green onion tops and carrots, fill medium saucepan with water. Bring to a boil. Add carrots; cook 2 minutes. Add green onions; cook 1 to 2 minutes longer. Drain. Add immediately to bowl of ice water to stop cooking process. Set aside.
- Melt butter in large saucepan. Add onion; cook and stir until tender. Stir in rice, broth, parsley, basil, oregano, turmeric, salt and pepper. Bring to a boil. Reduce heat to medium-low. Cover; simmer 20 to 25 minutes or until rice is tender.
- Meanwhile, spray 6-cup souffle dish or round casserole dish with nonstick cooking spray. Using sharp knife or scissors, cut green onion tops into leaf and stem shapes; cut carrot and radish slices into flower shapes. Set aside.
- When rice is cooked, remove saucepan from heat; stir in cheese. Spoon into prepared dish; press down firmly to compact rice mixture. Let stand 10 minutes.
- Invert dish onto serving platter; gently shake to loosen rice, if necessary. Remove dish. Decorate with green onion tops and carrot and radish slices as shown in photo. Garnish, if desired. Serve warm.
This mold can be made ahead of time and easily reheated in microwave oven. Prepare rice mixture as directed; place in microwavable 1-1/2-quart dish. Cover and refrigerate until ready to serve. Remove cover. Microwave on HIGH 5 to 8 minutes or until heated through. Unmold and decorate as directed.
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